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Flat lay of Chickpea, Cucumber, and Herb Chopped Salad served in wooden salad bowl. Striped kitchen towel and fresh herbs are also in photo.
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Chickpea, Cucumber, and Herb Salad

This Chickpea, Cucumber, and Herb Chopped Salad is a light, but satisfying summer salad made with fresh ingredients, a simple vinaigrette, and a lot of flavor!
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6
Author Jessica

Ingredients

  • 1 15 oz. can chickpeas rinsed and drained
  • 1 cup cucumber chopped
  • 1 cup tomato chopped
  • 1/2 cup red pepper chopped
  • 1/4 cup red onion chopped
  • 1/4 cup feta stuffed olives chopped
  • 3 tbsps. capers
  • 1/4 cup feta cheese crumbled
  • 1/3 cup fresh basil chopped
  • 2 tbsps. fresh oregano chopped
  • 1/2 tsp. fresh mint chopped
  • 2 tbsps. olive oil
  • 2 tbsps. red wine vinegar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • Salt and pepper to taste

Instructions

  • Add chickpeas, cucumber, tomato, pepper, onion, olives, capers, feta cheese, and herbs to a mixing bowl. Combine.
  • In a small bowl, add olive oil, vinegar, paprika, garlic powder, and salt and pepper. Mix to combine and pour over the salad.
  • Mix one last time. Then, serve. If desired, add more crumbled feta cheese on top before serving.

Notes

If you're not a fan of mint, feel free to omit it.  In my opinion, you don't really even taste it.  It's blends right in with the other herbs.